Tuesday, May 7, 2013

Mini Key Lime Pies

One of my friends has made this recipe a few times for parties and it is absolutely delicious! It's a combination of recipes she tweaked to perfect. I asked her for the recipe to take to a derby party this past weekend and it went over really well! (Thanks Alaina!) This is one of those recipes that while making it I told myself I would never make it again because it was somewhat tedious, yet it turns out so delicious I know I will put the time in again. Read my note below before hitting the grocery store.

Mini Key Lime Pies
makes 22-24 servings
2 cups of graham cracker crumbs
1/4 cup firmly packed brown sugar
1/2 cup butter, melted.
3 cups sweetened condensed milk
1 cup sour cream
1 cup freshly squeezed key lime juice (takes about 1 bag of key limes and 5 regular limes)
3 tablespoons grated key lime zest (also used regular limes)
2 fresh key limes thinly sliced
1 can of whipped cream topping

Preheat oven to 350 degrees. Double line your cupcake pan. Mix graham cracker crumbs, brown sugar and butter in a small bowl. Once mixed, press a spoonful into the bottom of the cupcake liner. Bake for 5-8 minutes until darkened. Let cool.

In another bowl, whisk together the sweetened condensed milk, sour cream, lime juice and zest until smooth. Pour the filling on top of cooled graham cracker crusts. Fill to the top.

Bake key limes for 8-10 minutes until it does not jiggle. Cool in refrigerator for at least an hour. Top with whipped cream before serving.


**Notes** Squeezing key limes is ridiculously time consuming and does not produce that much juice, which is why I used regular limes as well. Same goes for zesting.  Wait until right before serving to add whipped topping. Mine deflated on the car ride to the party.

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